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Mushroom and Chestnut Puds with a Rich Red Wine Sauce

These individual vegetarian puddings make a mouthwatering alternative to Christmas turkey.

Vegetarian

Preparation time:
15 minutes

Cooking time:
55 minutes
to 70 minutes

Total time:
1 hour 10 minutes
to 1 hour 25 minutes

Serves:
2

Ingredients

1 tbsp olive oil, plus extra for greasing

250g pack portabellini mushrooms, quartered

1 clove garlic, crushed

½ x 200g pack Merchant Gourmet Whole Chestnuts Roasted & Ready To Use

1 tbsp tomato purée

300ml vegetarian red wine

For the suet crust:

150g self-raising flour

75g Atora Light Shredded Vegetable Suet

Method

Lightly grease 2 x 300ml pudding basins with a little oil and set aside. Heat the olive oil in a large frying pan and add the mushrooms. Fry for 3-4 minutes, stirring often, until they start to turn golden. Add the garlic and cook for another minute. Stir in the chestnuts, tomato purée and red wine. Season, bring to the boil then reduce the heat and simmer for 5 minutes. Check and adjust the seasoning if necessary, then remove from the heat and allow to cool.

To make the pastry, sift the flour and a good pinch of salt into a bowl. Stir in the suet, add 100-150ml cold water and mix to a stiff dough. Reserve a quarter of the dough.

Cut the rest of the dough in half. On a floured surface, roll each piece into a circle large enough to line each pudding basin, leaving a little overhang. Once the basins are lined, spoon in the cooled chestnut and mushroom filling.

Cut the reserved pastry in half and roll out each half into a circle to cover the tops of the puddings. Brush the edges with a little water and lay over the filling, pressing the dampened edges onto the overhanging pastry to seal. Trim away any excess. Cover with a piece of oiled kitchen foil and secure with string. Place the puddings in a steamer and steam for 45 minutes-1 hour. Run a round-bladed knife around the edge of the puddings before turning out.

Your recipe note

Cook's tips

If you don't have a steamer, cook the puddings in a large pan. Sit them on a trivet or upturned saucer and add boiling water – make sure the pan doesn’t boil dry. Look in our How to section to see How to steam a pudding.

Comments

Average user rating

4 stars

Glossary

Brush

Cloves

Flour

Fry

Garlic

How to Cook Chestnuts | Types of Chestnuts | Waitrose

How to Cook Mushrooms | Types of Mushroom | Waitrose

Lightly grease

Olives

Pinch

Pudding basin

Suet

Tomato

Average user rating

4
stars

Based on
55
ratings.

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